Historical Drama and Inventive Recipes

If you're anything like me, you've jumped on the Downton Abbey bandwagon. Being a history nerd, I love seeing history come to life, even if it is in the form of a fictional story. Two Sunday afternoons a month, I work at the Evanston History Center, manning the front desk and leading tours through the historic Dawes House. The house is by no means as grand as Highclere Castle, but encases the same sense of social prominence and historical importance. I couldn't help but draw similarities between the family's stories, imagining what life must have been like at the beginning of the 20th Century. The pictures above are from the Dawes House kitchen. It's a marvelous place to take pictures. What an experience it would have been to cook in such a place, for such a grand audience!

This apple pie recipe came to me as I was dreaming up something fun to take to Shabbat a couple weeks ago. It turned out so well. I don't think I'll ever make a normal apple pie again. The Samosas were inspired by some catered samosas I had a few weeks ago. They were so good, I just had to try it myself. In an attempt to be healthier, I baked them instead of deep-frying. And finally, another winter stew. There's nothing like throwing a bunch of stuff in a pot and making it work. In this case, I took the more lazy route and crock-potted it over night. Enjoy!

Gingerbread Apple Pie

1 cup Flour

1/2 cup Brown Sugar

1 tsp. Ginger

1 tsp. Cinnamon

1/4 tsp. Allspice

1 tsp. Baking Powder

1/2 cup Softened Butter

1 Tbsp. Molasses

2 Tbsp. cold water

5-6 Medium Apples (I used Braeburn)

1/4 tsp. nutmeg

1/2 tsp. ginger

1/4 tsp. cloves

2-3 Tbsp. flour

3 Tbsp. water

Oats

Pecans

Molasses

Oil

Cinnamon

Preheat oven to 375 degrees.

Make crust. Roll out and pat into large pie pan. Bake while you prepare apples.

Cut apples. Mix together with spices and flour. Pour into pie crust. Pour in a bit of water.

Combine oil, molasses and cinnamon in a small sauce pan. Heat to boiling. Add oats and pecans. Mix well. Spread over apples. 

Cover with tin foil and bake for 20 minutes. Then remove foil and bake another 30 minutes, or until the top begins to brown.

Serve with vanilla ice cream or whipped cream.

Roasted Vegetable Samosas

1 cup all purpose flour (Maida)

1 tsp. Allspice
Water to Knead dough
2tbsp oil

3-4 small red Potatoes (boiled and mashed)
2 Tbsp. Curry Powder (or you can make your own Garam Masala)

Garlic Powder

Red Pepper

Tomatoes

Onions

Outside:

Mix flour, allspice and oil. Add a little water at a time. Pat and knead well for several times into a soft pliable dough. Cover it with cloth and keep aside for 15 minutes.

Inside:

Chop and roast vegetables on an oiled cooking sheet at 350 degrees. When they begin to brown, set aside.

In a bowl add mashed potatoes and spices. Mix well.

Make small rolls of dough and roll it into a 4"-5" diameter circle.

Cut it into two parts like semi-circle.

Now take one semi circle and fold it like a cone. Use water while doing so.

Place a spoon of filling, and some roasted vegetables in the cone and seal the third side using a drop of water.

Place on a well-oiled cooking sheet, turning each samosa so all sides are oiled. Bake at 350 degrees for about 30 minutes. Half way through, flip each samosa over.

Serve with chutney or spicy mustard.

Throw-Everything-in-the-Crockpot Beef Stew

Beef (I used a half of a brisket I had in the freezer)

4-6 small red Potatoes, cubed

Yellow Squash, cubed

Zucchini, cubed

1 red Onion, chopped

1 can low sodium Diced Tomatoes

1 small can green chilies

Sage

Thyme

Paprika

Black Pepper

Garlic Powder

1/2-3/4 a carton of low sodium broth (I used Chicken), or as much will fit in the crockpot with everything else.

Chop everything up and throw it into a crockpot/slowcooker. Cook on high for 8-10 hours, or as long as it will take to cook your meat.

I was going to try adding cilantro but forgot. Give it a try and let me know what you think.